Skillet Tilapia with Shrimp

• Gluten free

• Seafood

  • 8 oz Shrimp, small raw
  • 4 Tilapia filets

• Produce

  • 1 tsp Garlic
  • 2 tbsp Parsley

• Canned Goods

  • 3/4 cup Chicken broth

• Condiments

  • 1 1/2 tbsp Lemon juice

• Baking & Spices

  • 1 Salt and pepper

• Oils & Vinegars

  • 1 tbsp Olive oil

• Dairy

  • 3 tbsp Butter

• Beer, Wine & Liquor

  • 1/2 cup White wine

Found on iwashyoudry.com

Description

Ingredients

• 1 to 2 tbsp olive oil
• 4 Tilapia filets
• salt and pepper
• 1 tsp minced garlic
• 1/2 cup white wine*
• 3/4 cup chicken broth
• 1 1/2 tbsp lemon juice
• 3 tbsp butter, cut into tablespoons
• 2 tbsp freshly chopped parsley
• 8 oz. small raw shrimp, peeled and deveined, tails removed

Directions

• Heat oil in a heavy bottomed skillet over medium-high heat. Swirl oil around in pan to coat. Once hot, reduce heat to medium.
• Season tilapia filets with salt and pepper on both sides and place in hot skillet. Cook for 3 to 4 minutes per side, or until fish is opaque and flakes easily. Remove from skillet and place on a dish and keep warm.
• Toss the garlic into the hot skillet and stir until fragrant, about 30 seconds. Pour the white wine into the pan and use a wooden spoon to scrape any browned bits from the bottom of the pan. Add the chicken broth and lemon juice and cook until the liquid has reduced to about 1/2. Add in the butter and parsley and stir until melted.
• Add the shrimp to the skillet and cook in sauce until the shrimp have turned pink, about 5 minutes. Serve the shrimp and sauce on top of the tilapia filets. Enjoy!